This delicious dish combines tender garlic Parmesan pork chops with rich, cheesy scalloped potatoes, creating a comforting and satisfying meal perfect for any occasion. The pork chops are coated in a flavorful breadcrumb mixture, while the creamy, cheesy potatoes complement the savory meat beautifully.
Ingredients
For the Pork Chops:
– 4 bone-in pork chops (approx. 1-inch thick)
– ½ cup (50 g) grated Parmesan cheese
– ½ cup (60 g) breadcrumbs
– 1 teaspoon (5 g) garlic powder
– 1 teaspoon (5 g) onion powder
– 1 teaspoon (5 g) paprika
– 1 teaspoon (5 g) salt
– ½ teaspoon (2.5 g) black pepper
– ¼ cup (60 ml) olive oil
For the Cheesy Scalloped Potatoes:
– 4 large potatoes, peeled and thinly sliced
– 2 cups (480 ml) heavy cream
– 1 cup (120 g) shredded cheddar cheese
– ½ cup (50 g) grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon (5 g) salt
– ½ teaspoon (2.5 g) black pepper
– 1 teaspoon (5 g) dried thyme
Instructions
1. Preheat the oven to 375°F (190°C). Grease a large baking dish and set aside.
2. In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
3. Brush the pork chops with olive oil on both sides, then coat them in the breadcrumb mixture, pressing firmly to adhere. Place the coated pork chops in the prepared baking dish.
4. In a medium saucepan, heat the heavy cream over medium heat. Add the minced garlic, salt, black pepper, and dried thyme. Stir and cook until the mixture starts to simmer.
5. Layer half of the sliced potatoes in the baking dish around the pork chops. Pour half of the cream mixture over the potatoes, then sprinkle with half of the shredded cheddar and grated Parmesan cheese.
6. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
7. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
8. Allow the dish to cool for a few minutes before serving.
Serving Suggestions
– Serve with a side of steamed green beans or a fresh garden salad for a complete meal.
– Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Cooking Tips
– For extra flavor, marinate the pork chops in olive oil, garlic, and herbs for a few hours before cooking.
– Make sure to slice the potatoes thinly and evenly to ensure they cook uniformly.
– Use freshly grated cheese for the best melting and flavor.
Storing Recommendations
– Store any leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium power.
Nutritional Information (Per Serving)
– Calories: 600 kcal
– Protein: 35 g
– Carbohydrates: 35 g
– Fat: 36 g
– Saturated Fat: 18 g
– Cholesterol: 145 mg
– Sodium: 1080 mg
– Fiber: 4 g
– Sugar: 3 g
FAQs
1. **Can I use boneless pork chops instead?**
Yes, you can use boneless pork chops, but adjust the cooking time as they may cook faster.
2. **Can I make this dish ahead of time?**
Yes, you can prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.
3. **Can I use a different type of cheese?**
Absolutely! Feel free to use your favorite cheese, such as Gruyère or mozzarella, for a different flavor profile.
4. **Is there a lighter version of this recipe?**
For a lighter version, use half-and-half instead of heavy cream and reduce the amount of cheese.
5. **How can I make this dish gluten-free?**
Substitute the breadcrumbs with gluten-free breadcrumbs.
Summary
– **Total Calories:** 600 kcal per serving
– **Prep Time:** 20 minutes
– **Cooking Time:** 60 minutes
– **Total Time:** 1 hour 20 minutes
– **Number of Servings:** 4 servings